Creamy Parmesan chicken and rice is the kind of dinner that feels like it took all afternoon, even though it comes together in one pot with mostly hands-off time. The chicken browns first, the rice cooks in broth and cream, and the Parmesan melts into everything to make a rich, comforting dinner that tastes like something you’d order at a casual Italian spot. If you need a dependable one-pot chicken dinner that reheats well and keeps everyone full, this one earns a regular spot.
Creamy Parmesan Chicken and Rice
Creamy Parmesan Chicken and Rice
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into large bite-size pieces
- 1 cup long grain white rice
- 2 cups chicken stock
- ½ cup heavy cream
- Âľ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1½ teaspoons kosher salt
- Âľ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ÂĽ teaspoon crushed red pepper flakes
Instructions
- Heat a large heavy pot or deep skillet over medium heat. Add the olive oil.
- Add the chicken pieces and sprinkle with ¾ teaspoon kosher salt and ½ teaspoon black pepper. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned on several sides. The chicken does not need to be fully cooked at this point.
- Transfer the chicken to a plate and set aside.
- In the same pot, add the butter.
- Add the diced onion and cook for 4 to 5 minutes until softened and lightly golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the rice and stir for about 1 minute so it gets coated in the butter and onion mixture.
- Pour in the chicken stock and heavy cream. Add the remaining Âľ teaspoon kosher salt, remaining ÂĽ teaspoon black pepper, Italian seasoning, paprika, onion powder, and crushed red pepper flakes. Stir once to combine.
- Return the browned chicken to the pot and gently spread it through the rice.
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 18 to 20 minutes until the rice is tender and the chicken is fully cooked.
- Remove the lid and stir in the Parmesan cheese until melted and creamy.
- Turn off the heat and let the pot sit uncovered for 5 minutes so the sauce thickens slightly.
Notes
Use chicken thighs instead of breasts for better flavor and more forgiving cooking time.
If the mixture thickens too much, stir in 2 to 3 tablespoons hot chicken stock before serving.
Freshly grated Parmesan melts better and gives a smoother finish than pre-shredded cheese.
